📝 About This Recipe
Discover the ancient power of teff, the tiny Ethiopian super-grain that transforms into a silky, deeply nutty porridge with hints of cocoa and toasted hazelnut. This gluten-free breakfast is a nutritional powerhouse, offering a complex earthy flavor that is beautifully balanced by creamy coconut milk and warming spices. It is a soul-warming alternative to oatmeal that brings a touch of East African heritage to your morning table.
🥗 Ingredients
The Grain Base
- 1 cup Whole grain ivory or brown teff (not teff flour)
- 2 cups Water (filtered is best)
- 1 cup Full-fat coconut milk or whole milk (adds essential creaminess)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
Aromatics and Sweetener
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground ginger
- 1 teaspoon Pure vanilla extract
- 2-3 tablespoons Raw honey or maple syrup (adjust to taste)
- 1 tablespoon Unsalted butter or ghee (use Niter Kibbeh for extra authenticity)
Toppings and Texture
- 1/2 cup Fresh berries or sliced banana (for freshness)
- 2 tablespoons Toasted walnuts or slivered almonds (for crunch)
- 1 tablespoon Hemp seeds or chia seeds (optional superfood boost)
- 2 tablespoons Extra splash of milk (for serving)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium heat. Add the dry teff grains to the pan.
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2
Toast the teff for 3-4 minutes, stirring constantly with a wooden spoon. You will know it is ready when the grains begin to pop slightly and release a fragrant, nutty aroma.
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3
Carefully pour the 2 cups of water and the salt into the pan. Be cautious, as it may steam vigorously upon contact with the hot grains.
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4
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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5
Simmer the teff gently for 10 minutes. At this stage, the water should be mostly absorbed, but the grains will still be firm.
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6
Remove the lid and stir in the coconut milk (or dairy milk), cinnamon, and ground ginger.
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7
Continue to cook uncovered on low heat for another 10-12 minutes, stirring frequently to prevent sticking. The porridge will thicken and become creamy.
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8
Once the porridge has reached a pudding-like consistency, stir in the honey (or maple syrup), vanilla extract, and the tablespoon of butter.
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9
Taste the porridge. If you prefer it thinner, add an extra splash of milk or water and stir until smooth.
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10
Remove from heat and let the porridge sit, covered, for 2 minutes to allow the flavors to meld and the texture to set perfectly.
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11
Spoon the warm porridge into bowls. The texture should be smooth with a very fine, pleasant grit unique to teff.
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12
Top each bowl with fresh fruit, toasted nuts, and a final drizzle of honey or a sprinkle of hemp seeds before serving immediately.
💡 Chef's Tips
Toasting the teff before adding liquid is crucial; it unlocks a deeper, chocolate-like flavor and prevents the porridge from being gummy. If you have leftovers, store them in the fridge; teff firms up significantly when cold, so reheat it with a generous splash of milk to restore the creaminess. For an authentic Ethiopian twist, use 'Niter Kibbeh' (spiced clarified butter) instead of regular butter for a complex, savory-sweet profile. Don't rush the simmering process; low heat ensures the tiny grains soften completely without burning on the bottom of the pan. Brown teff has a bolder, earthier flavor, while ivory teff is more mild and delicate—feel free to mix them for a balanced taste.
🍽️ Serving Suggestions
Serve alongside a cup of strong Ethiopian coffee or a spicy Chai tea to complement the earthy notes. Top with a dollop of Greek yogurt for added protein and a tangy contrast to the sweet honey. Pair with a side of sautéed apples or pears for a comforting autumnal breakfast experience. Drizzle with a little extra cold heavy cream right at the table for a luxurious, marbled appearance. Add a pinch of cardamom to the spice mix if you want to lean into the traditional East African flavor profile.